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Green Bean, Quinoa & Chorizo Salad with Arabian Date Dressing

Green Bean, Quinoa & Chorizo Salad with Arabian Date Dressing

 Green Bean, Quinoa & Chorizo Salad with Arabian Date Dressing

Serves 4

1/3 cup Julie Le Clerc Arabian date chutney    
1½ Tbsp Romulo sherry vinegar        
3 Tbsp extra virgin olive oil (EVO) , plus extra
1 cup quinoa , rinsed
500g green beans, trimmed
1 Alejandro picante chorizo collar , sliced
100g Torres toasted Marcona almonds          
100g Buche Mon Sire goat cheese , crumbled
La Chinata hot paprika flakes


Place the Arabian date chutney, sherry vinegar and EVO in a small bowl with a tablespoon of water, and stir until combined. Alternatively, you can blend the dressing in a food processor for a smoother finish. Season.

In a saucepan, bring 2 cups of salted water to the boil. Add the quinoa, lower the heat and simmer, lid on, for 10 minutes. Remove from the heat and rest for 5 minutes before fluffing with a fork.

Heat a large pot of salted water until boiling. Blanch the beans until bright green and remove from the pot. Rinse in cold water to halt cooking.

Add a splash of EVO to a large pan over medium-high heat. When the oil starts to shimmer, add the sliced chorizo and cook briefly on both sides to colour.

To assemble, layer the beans, quinoa, chorizo, almonds and goat’s cheese and onto a platter. Drizzle over the dressing and top with paprika flakes, if desired.

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